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Leg of Goat - Final Pics
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1buckie
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PostPosted: Thu May 17 12 8:58 am    Post subject: Reply with quote

The goat cooks I went to years ago, they mopped W/ vinegar, a/c vinegar &
I don't know what all spices mixed in...
These were whole goat on a giant roto w/ one of those steel pans to hold the coals down below....
Seemed at the time that the heat was way too far away, but it turned out great....
Have no idea how long it cooked, at least 5-6 hours (maybe all day ?)
guessing by how many beers we drank AFTER we got there Shocked

They sliced some into steaks & had a bunch of it pulled / shreaded....

I think the vinegar just ended up being an ongoing tenderizer

I think the above is semi-accurate, but it was a LONG time ago....

Yours looks great !!!

'Bout like runnin' a disco for the 1st time....

Your batting avg. seems to be going up dramatically lately Shocked
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k.a.m.
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PostPosted: Thu May 17 12 9:01 am    Post subject: Reply with quote

John, the goat looks delicious. Very Happy I do prefer a young goat grilled over an open fire Man oh Man that is good eats. Very Happy
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Jarhead
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PostPosted: Thu May 17 12 9:03 am    Post subject: Reply with quote

Quote:
Your batting avg. seems to be going up dramatically lately

Thanks Ken. Ya never know if ya don't try it.
It's fun in the process of learning too.

Thank you Kevin. This is a first, but not last. Wonder what it would taste like on the disco tomorrow. Goat Fajitas? Shocked Laughing
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1buckie
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PostPosted: Thu May 17 12 9:16 am    Post subject: Reply with quote

k.a.m. wrote:
John, the goat looks delicious. Very Happy I do prefer a young goat grilled over an open fire Man oh Man that is good eats. Very Happy


Kam, I think that's what they were doing (see just above your comment)
Do you mop, if so, with what ?

~~~>Ken
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"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
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k.a.m.
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PostPosted: Thu May 17 12 10:27 am    Post subject: Reply with quote

Ken, we just spritz them with 2 parts apple juice and 1part Apple cider vinegar keeping them moist while turning them.
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Jarhead
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PostPosted: Thu May 17 12 11:05 am    Post subject: Reply with quote

Does this qualify me as a GOAT ROPER or a GOAT ROASTER?
Laughing Laughing Laughing
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JimH
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PostPosted: Thu May 17 12 11:16 am    Post subject: Reply with quote

The first barbacoa I had was in SA, it was goat. It was the most succulent meat I had ever had. It made me barbacoa addict from the git go. My spelling sucks but the sentiment is there.
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Mr Tony's BBQ
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PostPosted: Thu May 17 12 6:17 pm    Post subject: Reply with quote

First Texas BBQ I ever had was Goat - My squad leaders Father [ Mr Higdon ] brought our squad 2 that he had done ahead in a pit [ above ground? under? KAM's method?]- he warmed them on a webber with gallons of beer as appetizers and deset....That was 1983, and I still remember that goat!! EVen thru all the side dishes [ Lone Star, Shaefers, I faintly recall some Whisky too...I forget from there....] It was "pulled", moist and tasty!!
You got a real nice ring there Jarhead!! I'd eat those pics!! Now - a few torts seem to be in order, Taziki may be traditional in some parts?!! Just keep that hound at a distance - cept for gettin rid of grisle .... Shocked
Great lookin cook!
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Jarhead
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PostPosted: Thu May 17 12 7:51 pm    Post subject: Reply with quote

Jim, I know exactly what you're talking about. This the 2nd time that I've had it.

Thanks Mr Tony. Sounds like the 1st time I had mine, only it was at a little country bar. We buried it and the party was on.
I think this was pulled too and put on a bun.
Thanks for the tort and Tz advice. Kind of like a Gyro. Sounding good.

@Ken (1buckie) - No mop, just that one baste of lemon juice and more rosemary before foiling.
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Toga
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PostPosted: Fri May 18 12 12:04 am    Post subject: Reply with quote

That is some excellent looking eats gunny. Nicely done. I could kill a pile of that on some torts with a bit of salsa and cheese.
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Jarhead
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PostPosted: Fri May 18 12 1:27 am    Post subject: Reply with quote

Thanks Toga. I wish it was mine. Crying or Very sad
Gotta find a live goat around here, if you want the meat.
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Toga
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PostPosted: Fri May 18 12 2:34 am    Post subject: Reply with quote

I'm going to see if my favorite local meat market can obtain some for me. If they cannot then the only choice would be a live one at a farm. Sad
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Jarhead
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PostPosted: Fri May 18 12 2:58 am    Post subject: Reply with quote

I just got back from the goat farm. Bottle babies are $20 and 2-3 month old kids are $40. They told me to forget anything older than 8 months and stay away from Billy Goats.
They should have a diet of mostly grain and lots of water during their last 2 months on Earth. Shocked Laughing
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Skidder
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PostPosted: Fri May 18 12 3:26 am    Post subject: Reply with quote

I was in Boston and saw this in a store and have been waiting to post it somewhere. So here ya go.
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GF
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Joined: 30 Apr 2011
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PostPosted: Fri May 18 12 10:48 am    Post subject: Reply with quote

Jarhead, that is some good looking goat. Very Happy
I've made curry goat, but never smoked it.
Great, another idea you've given me. Rolling Eyes You gotta stop, I can't keep up. Shocked
Nah, don't, I'll save up the ideas you come up with. Very Happy
Nice job!
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Jarhead
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PostPosted: Fri May 18 12 2:38 pm    Post subject: Reply with quote

Thanks George.
Grab a free copy of Evernote and copy & paste.
That's the way I keep track of my recipes and cook notes.
Great little program, it's a DB on the Cloud.
I'll be slowing down next week. Got neck surgery on the 24th. Couple of bone spurs are pinching my spinal cord.
Hospital food, YUCK. Shocked
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GF
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PostPosted: Fri May 18 12 5:18 pm    Post subject: Reply with quote

John, thanks for the tip and I hope the surgery goes well for you. Smile
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zysmith
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PostPosted: Sat May 19 12 12:00 am    Post subject: Reply with quote

Beautiful smoke ring. I wonder how the bacon may have changed the flavor?
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Jarhead
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PostPosted: Sat May 19 12 12:25 am    Post subject: Reply with quote

Thank you ZYSmith.
I used the bacon mostly to keep some fat content in/on it.
It was really lean meat, so I done it like I do loins.
It turned out really moist.
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jeepdad
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PostPosted: Mon May 21 12 6:58 am    Post subject: Reply with quote

Gunny, was that Hogan's goat? Shocked

--Dan
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